This is your basic macaroni salad…nothing fancy just good old fashioned taste. This delicious recipe can be made gluten-free as well, just substitute your macaroni and check the label of your dressing. Miracle Whip is gluten-free and lactose-free.
Add some crumbled bacon or sliced olives for variety and pizazz.
Even though this macaroni salad is a perfect summertime side dish, don’t hesitate to enjoy it all year long.
Looking for a lighter recipe?
~ use a low-fat dressing and skip the olives and bacon.
3 cups elbow macaroni, gluten-free if needed.
7 boiled eggs, chopped.
1/2 cup chopped green onions.
1/2 cup sweet pickles.
1/4 cup sliced black olives – optional. (Not shown in picture)
1/4 – 1/3 cup cooked, crumbled bacon – optional. (for non-vegetarians)
2 cups Miracle Whip or any store brand dressing. Vegenaise is an option as well.
2 tsp prepared mustard.
1 tsp celery seed.
1 tsp salt
1/4 tsp pepper
4 tsp sweet pickle juice, right from the jar of pickles.
Cook elbow macaroni for about 11 minutes, or follow package directions. Drain and rinse with cold water. Set aside.
In a small bowl mix Miracle Whip, mustard, celery seed, salt, pepper and pickle juice. Set aside.
In a large bowl add completely cooled macaroni, eggs, green onions, sweet pickles, and optional olives.
Stir in dressing and mix well. Add optional bacon – reserving a little to sprinkle over top.
Cover and chill until ready to serve.
Remember if you take this along to a picnic it must stay cold in a cooler and don’t leave at room temperature more than 2 hours.